System and method for programming wireless sensor tags in food service operations

ABSTRACT

Embodiments of the invention relate to a method and system for programming wireless sensor tags, and such programmed wireless sensor tags. Embodiments of the method and apparatus can be utilized in food service operations, without utilizing a computing device or smartphone for programming the wireless sensor tag. Embodiments relate to a method and system for programming wireless temperature sensor tags, and such programmed wireless temperature sensor tags. Embodiments of the subject method use NFC-enabled cards with Near Field Communications (NFC) technology to quickly and simply program a wireless temperature sensor tag to read, collect, and report the temperature of a food item or ingredient. The use of this method enables food service operators, such as: quick-serve restaurants (QSRs), school cafeterias, and food service departments within supermarkets, to simplify the collection of temperature data within the retail space, as well as throughout the supply chain of products. The present invention also uses a display and at least one button on the wireless sensor tag for programming the wireless sensor tag.

CROSS-REFERENCE TO A RELATED APPLICATION

This application claims the benefit of U.S. provisional application Ser.No. 62/593,638, filed Dec. 1, 2017, which is incorporated herein byreference in its entirety.

FIELD OF INVENTION

Embodiments of the present invention relate to a system and methods forprogramming wireless sensor tags, such as temperature and/or humiditytags, and related programmed wireless sensor tags and systemsincorporating such programmed wireless sensor tags. Embodiments relateto a method of incorporating such programmed wireless sensor tags in amethod and system for use in Food Service Operations. A particularembodiment of the invention relates to a system and methods forprogramming wireless temperature sensor tags according to a food item oringredient type, a stock keeping unit (SKU), and/or a menu item in foodservice operations, where the use of a computing device, such as asmartphone or tablet, is restricted or unavailable.

BACKGROUND OF INVENTION

Food service operations, such as: quick-serve and fast-casualrestaurants, food service departments within supermarkets, schoolcafeterias, hospital's cafeterias, patient meal services, and fooddeliveries (including pre-cooked and uncooked meal kit deliveries), arerequired to constantly monitor the temperature of foods and ingredients,in order to minimize food safety risks and assure the integrity andwholesomeness of the food served to customers.

Many food service operators utilize manual, or partially manual,processes to measure and collect the temperature of foods andingredients. These manual processes may include the use of standaloneanalog and digital thermometers, and/or the use of paper-logs orelectronic devices capable of measuring and/or storing temperature data.However, manual processes are generally time consuming and aresusceptible to human errors.

Partially, or fully, automated methods for measuring and collectingproduct temperature data are now available. Some methods utilize wiredtemperature sensors placed on or inside food service equipment, such ascoolers, freezers, prep tables, food storage containers, and foodholding containers. However, these automated methods typically onlyprovide an approximation of the temperature of the food since the actualsensor is not in direct contact with the food.

Other partially, or fully, automated methods may utilize wirelesstemperature sensor tags, which may be placed in direct contact with foodor ingredients. These wireless temperature sensor tags are typicallypre-programmed with a specific configuration, and measure thetemperature of a particular food item or ingredient, based on thesetting, and association of the temperature measurement to theparticular food item or ingredient is typically done manually. Onemethod of programming the wireless temperature sensor tag utilizes aninterrogator to communicate with the tag, such as a portable computer ora handheld electronic programming/reading device together with theprogramming software resident in the computer or handheld device.Another method of programming the wireless temperature sensor tag uses asmartphone or tablet together with a mobile app. Depending on the numberof food items, and/or the number of ingredients, used by the foodservice operators, these methods of programming the wireless temperaturesensor tag can be challenging and time consuming. Programming thewireless temperature sensor tag is increasingly difficult if programmingof the wireless temperature sensor tags needs to be done at restaurantsor stores.

Wireless temperature sensor tags may also be pre-programmed at thefactory, e.g., customized for a particular food item or ingredient, ifthe food item or ingredient is pre-defined, which can reduce thechallenges of performing these programming tasks in the field or atretail restaurants or stores. However, inventory management ofcustomized wireless temperature sensor tags may create other challenges,such as logistic and inventory management issues, for the food serviceoperators. Moreover, in situations with multiple wireless temperaturesensor tags, without any physical indications (e.g., visual) on thetags, the user may still not know which tags need to be placed in whichcontainers without communicating with the tags in some fashion. Further,in some cases, pre-programming and labeling the wireless temperaturesensor tags is not possible, or feasible, due to the repetitive changingof food or ingredients that are served.

Furthermore, the use of computing or handheld electronic devices, oreven smartphones, in restaurants and stores may be limited, restricted,or unavailable. One reason that such devices may be limited, restricted,or unavailable is the extra cost of these devices especially to ownersof multiple restaurants or stores. Although many, or most, employees maycarry a personal smartphone capable of using a mobile app to program thewireless temperature sensor tags, the employees may object to usingtheir personal devices for such purposes, or the use of personal devicesby employees may not be approved by, or desirable to, the employer.

The limitations mentioned above illustrate the need in the food serviceindustry for a novel and useful method for programming wireless sensortags, e.g., wireless temperature sensor tags, and identifying which fooditem or ingredient the tag is programmed for (also pairing, matching,associating, and/or coupling such tags with a food item or ingredient),in a restaurant, store, cafeteria, sports venue, or other food serviceoperations, including food deliveries, without utilizing a computingdevice, smartphone, tablet, or other handheld electronic device.

BRIEF SUMMARY

Embodiments of the invention relate to a method and system forprogramming wireless sensor tags (“sensor tags”), which measure,collect, and transmit the sensor data, such as temperature, and/orhumidity, and such programmed wireless sensor tags. Embodiments relateto a method of incorporating such programmed tags to measure, collect,and transmit temperature of foods and ingredients in food serviceoperations, and such tags. Embodiments of the method include programminga wireless sensor tag via a display and one or more buttons controlledby a processor on the tag by just entering a number associated with theproduct or the configuration. Embodiments of the method includeprogramming a wireless sensor tag and utilizing a passive device, suchas a card, sticker, or fob containing the programming parameters for aparticular food item or ingredient, that is associated with the tag, andmay be used to identify or mark the tag. In specific embodiments, boththe wireless sensor tag and the passive device include structures toimplement magnetic field induction, and/or transmission and/or receiptof electromagnetic fields, to allow contact-less communication betweenthe wireless sensor tag and the passive device.

Specific embodiments include a wireless sensor tag that has: a low powerconsuming display, such as an electronic paper (e-paper) display, abi-stable liquid crystal display (LCD), or a reflective LCD display; andat least one button, where the display and button(s) are connected to aprocessor. The display and the button(s) are used for programming thewireless sensor tag based on a food ingredient list, product type list,a stock keeping unit (SKU), or other characteristic or parameter list byentering a corresponding number or other identifier. Each food item oringredient utilized by a particular food service operation will beassociated with a number, or other identifier, that identifies one ormore parameters, such as food category or ingredient category, food nameor ingredient name, or stock keeping unit (SKU) number. Thecorresponding number can also identify parameters related to theconfiguration of the tag, such as minimum and maximum temperatures (lowand high temperature thresholds), exposure interval of low and hightemperatures, reading frequency (interval), event triggers such asbattery, and wireless communication settings. This number or otheridentifier can be displayed on the tag's alphanumeric display viapressing one or more buttons on a tag in a certain manner, such as in acertain order, a certain combination, a certain time period, and/orother metric to distinguish from other numbers or identifiers. When thetag is placed in operating position, such as inside the product, andstarted, the tag measures the sensory data or readings, such asmeasuring the temperature of the product and sends this sensoryinformation, along with the number entered in the display, based on theconfiguration programmed in the tag.

Another embodiment can use a communication protocol standard, referredto as Near Field Communications or “NFC,” for programming the tag, whereNFC utilizes electromagnetic field induction between two loop antennas.

In one embodiment, the wireless temperature sensor tag acts as an activeNFC-enabled device that can interrogate NFC tags, while the associatedNFC-enabled card, sticker, sheets, or fob acts as a passive NFC-enableddevice housing the NFC tag. In another embodiment, the wirelesstemperature sensor tag incorporates passive NFC components, such as anNFC tag, while the NFC-enabled card, sticker, sheet, or fob acts as aninterrogator with active NFC components.

Embodiments of the method include the use of NFC-enabled cards,pre-programmed with a number, where the number corresponds to one ormore parameters, such as food item, ingredient, food category oringredient category, food name or ingredient name, and/or stock keepingunit (SKU) number, and can also correspond to parameters related to theconfiguration of the tag, such as maximum and minimum temperatures,reading frequency, and event triggers, associated to each food item,ingredient, food category, ingredient category, food name, or ingredientname, the temperature (or other property) of which is being monitored,e.g., continuously monitored in the restaurant, store, or other foodservice operation.

Embodiments provide multiple NFC-enabled cards for a correspondingmultiple of food items or ingredients utilized by a particular foodservice operation. Such food service operations include, but are notlimited to a quick-serve or fast casual restaurant, a food servicedepartment within a supermarket, a school cafeteria, and a hospital'smeal service department. These NFC-enabled cards can be preprogrammed asa sheet, where each sheet contains multiple NFC-enabled sectionscorresponding to multiple food items or ingredients and each NFC-enabledsection associated with a food item or ingredient has its own NFCcomponents. In an embodiment, each of multiple sheets is aninterrogator, and the NFC-enabled card can have multiple readers, whereeach reader chip can control multiple food items, where each food itemis associated with an antenna of a corresponding multiple antennas.

In an embodiment, the wireless temperature sensor tag can be easilyprogrammed by the NFC-enabled card, when the NFC-enabled card is inclose proximity, to allow the tags to measure, collect, and transmit thetemperature of a food item or ingredient, without requiring a computingor handheld device, a smartphone, or a tablet for programming the sensortags.

In an embodiment, NFC-enabled cards, stickers, or fobs containing theprogramming parameters can be attached or bundled with the sensor tag sothat the sensor tag will have a visual aid to confirm the product thesensor tag is associated with, which can assist in making sure thesensor tag is in, or proximate, the product the sensor tag is associatedwith.

Another embodiment includes a sensor tag that can be programmed with aNFC-enabled card, where the sensor tag has a display as a visual aid toshow the programmed number, and/or other identifier, to help the user toconfirm what product the sensor tag is associated with.

BRIEF DESCRIPTION OF DRAWINGS

Embodiments of the present invention are illustrated as an example andare not limited by the figures of the accompanying drawings, in whichlike references may indicate similar elements and in which:

FIG. 1 illustrates a wireless sensor tag with a display, and at leastone button used for programming the sensor tag to be associated with oneor more parameters, such as a food item or ingredient in a food serviceoperation.

FIG. 2 illustrates a schematic of a wireless sensor tag showing aconfiguration setting ID and Food Ingredient ID list that can be used ina specific embodiment, where the display shows a number that providesthe identification of a food item or ingredient based on a food serviceoperator's food ingredient ID list.

FIG. 3 illustrates a segmented display that can be incorporated with anembodiment of a sensor tag.

FIG. 4 illustrates a block diagram of an embodiment of a wireless sensortag.

FIG. 5 depicts a wireless temperature sensor tag 26 being programmed bya wireless NFC-enabled card 25 using Near Field Communications (NFC),and a depiction of sensor data 27 carried by a data signal, emitted bythe sensor tag 26.

FIG. 6 depicts three programmed wireless temperature sensor tags 26 indirect contact with the corresponding food products 29, such as fooditems, the temperature of which is being monitored, e.g., continuouslymonitored.

FIG. 7 illustrates a card holder 31 containing NFC-enabled cards 30corresponding to 15 food products, such as food items or ingredients, orother parameters representative of food products, such as a freezer orcooler where the food products are stored, for use in a food serviceoperation, where the NFC-enabled cards program the sensor tag 26.

FIG. 8 illustrates the use of a wireless sensor tag in a food servicesupply chain.

FIG. 9 shows a block diagram of an embodiment of a sensor tag 26, apassive NFC-enabled card 50, and an active NFC-enabled card 51.

FIG. 10 shows an example of food products ID's and the food ingredientsand/or food items corresponding to such food products ID's.

FIG. 11 shows a flow chart illustrating an embodiment of programming thewireless sensor tag via a display positioned on the wireless sensor tag.

DETAILED DISCLOSURE

Food service operations, such as quick-serve restaurants, food servicedepartments within supermarkets, school cafeterias, hospital mealservices, and food deliveries (including pre-cooked and uncooked mealkit deliveries), need to monitor, and preferably continuously monitor,the temperature of one or more food products that are incorporated into,or are themselves, the food items and ingredients that are served toconsumers, in order to avoid, or reduce, food safety risks. However,measuring, collecting, and analyzing such temperature data is achallenge.

Analog, digital, and infrared thermometers have been, and continue tobe, used for measuring the temperature of food products, withaccompanying manual temperature data collection. Wired or wirelesstemperature loggers are often used instead of thermometers because oftheir logging capabilities, which increase the productivity of thepeople responsible for collecting the temperature data. Specificwireless temperature loggers not only measure and collect temperature,but also transmit the temperature data to a computer or other datastorage devices automatically. To measure and collect the temperaturedata of food item or ingredient wireless temperature sensor tags need tobe configured or programmed prior to use with specific operatingparameters related to the food item or ingredient. These wirelesstemperature sensor tags can be programmed with the host device that thetags are communicating with. However, one of the biggest challenges isthat the wireless temperature sensor tag, or the host, does not knowwhich tag is associated with which food item or ingredient, i.e., whichfood item or ingredient the sensor tag is measuring the temperature of.The user often needs to either: (i) program the wireless temperaturesensor using an external computer, handheld programmer/reader, or amobile device, such as a smart phone or tablet; or (ii) match thepre-programmed and labeled wireless temperature sensor tags with thefood item or ingredient. Pre-programming tags is often not practical, ordesirable, due to inventory management issues.

The use of handheld programmer/reader and mobile devices in food serviceoperations may create operational and financial challenges. Operationalchallenges may be associated with either: a) the availability ofprogramming devices in the restaurant or store, b) the knowledgerequired to operate the hardware or the software, and/or c) the amountof time required to program each food item or ingredient. Financialchallenges may be associated with a) the cost of the hardware andsoftware for a multiple restaurants or store operator, b) the cost ofimplementation and training, and/or c) the cost of replacing and/orupgrading hardware or software.

Embodiments of the subject method and apparatus can be utilized in oneor more use case scenarios, as described herein, where the functionalityand usefulness of embodiments of the subject method and apparatus aredescribed.

A typical food service operator is a quick-serve restaurant with globalfootprint and large franchisee-based stores, where the food serviceoperator desires to strengthen the process used for food safetycompliance by automating temperature collection of multiple food itemsor ingredients in each restaurant (e.g., over fifty food ingredients ateach restaurant).

In an embodiment, the food service operator can use wireless temperaturesensor tags in accordance with an embodiment of the subject invention,in direct contact with food items and/or ingredients, or in sufficientproximity to measure temperatures that accurately reflect thetemperature of the food items and/or ingredients being monitored. Thesensor tags can be placed inside storage containers in the preparationtable, inside the cooler and freezer, inside shipping containers, and/orother appropriate locations.

FIG. 1 shows an embodiment of a wireless sensor tag in accordance withan embodiment of the invention, having an LED 1, a display 2, threebuttons 3, and a water proof housing incorporating a food gradematerial.

FIG. 2 shows the wireless sensor tag of FIG. 1, showing anidentification of a food item or ingredient on the display 2, where thefirst digit 5 is assigned to the configuration setting ID of the sensortag 26, and the last 3 digits 6 are assigned to the food ingredient IDcorresponding to the food ingredient ID list 35, activation button 7, anumber counting button 8, and a turn on/off button.

FIG. 3 shows a specific embodiment of a display for a wireless sensortag, which can be used, having an alert signal 10, a low batteryindicator 11, digits that can alternately display (i) the product ID(i.e., the configuration setting ID and food ingredient ID); and (ii)the value of the current temperature 12, and a temperature unitindication 13, showing the digit measurements of digits 12.

FIG. 4 shows a block diagram of a wireless sensor tag 26, having sensorunit(s) 15, such as temperature, humidity, and/or light sensor(s), acontrol unit (such as a microprocessor) 16, a memory unit 17, a wirelesscommunication unit (such as BL, BLE, Wi-Fi, and/or Zigbee) 18, anantenna of the wireless communication unit 19, a clock unit 20, adisplay driver unit 21, a display (such as a low lower display) 22, userinterface components (such as an LED and one or more button(s)) 23, anda battery 24.

FIG. 5 depicts a wireless temperature sensor tag 26 being programmed bya wireless NFC-enabled card 25 using (NFC) and a depiction of the sensordata 27 provided in a data signal emitted by the sensor tag 26, whichcan be displayed if desired. The data signal emitted by the sensor tag26 can be received via a reader 28, such as a computer with a wirelesscommunication unit, and the sensor data can be extracted from the datasignal via software and/or hardware.

FIG. 6 depicts three programmed wireless temperature sensor tags 26 indirect contact with the corresponding products to be monitored 29, whichare food items the temperature of which is being continuously monitored,and a reader 27 such as a computer with a wireless communication unit,BLE sniffer, or other system, collecting the data.

FIG. 7 illustrates a card holder 31 containing NFC-enabled stickers 30that identify 15 food items, ingredients, or other parameters, in a foodservice operation, where the NFC-enabled stickers can be used forprogramming the sensor tag by placing the sticker 30 on the sensor tag26.

FIG. 8 illustrates an embodiment using a wireless sensor tag 26 in afood service supply chain. The grower or processor 32 sends the productto be monitored, 29, e.g., a food item, along with a wireless sensor tag26. The sensor tag 26 starts collecting the data during transportation36. When the product to be monitored 29 reaches the food serviceoperator 33 or the retailer 34, the stored data 27 in the sensor tag'smemory 40 is transferred 37 as soon as communication is established withthe sensor tag 26.

FIG. 9 illustrates sample block diagrams of a wireless sensor tag 26, apassive NFC-enabled card 50, and an active NFC-enabled card 51. Thepassive NFC-enabled card 50 and/or the active NFC-enabled card 51 can beprogrammed via NFC. The sensor tag 26 of FIG. 9 includes one or moresensor unit(s), such as temperature, humidity, and/or light 38, acontrol unit (such as a microprocessor) 39, a memory unit 40, a wirelesscommunication unit (such as BL, BLE, Wi-Fi, and/or Zigbee) 41, anantenna of the wireless communication unit (e.g., BL, BLE, Wi-Fi, and/orZigbee) 42, a clock unit 43, an NFC reader 44, an NFC antenna 45, userinterface components (such as LED and buttons (optional)) 46, and abattery 47. The passive NFC-enabled card 50 includes a passive NFC IC 48and an NFC antenna 45. In a further embodiment, the sensor tag 26 shownin FIG. 9 may contain the passive NFC IC 48 shown in the passiveNFC-enabled card 50 of FIG. 9, instead of the NFC reader 44 shown insensor tag 26 of FIG. 9, such that the active NFC-enabled card 51 thathas a battery 47, an NFC reader 44, and an NFC antenna 45, can be usedto program the sensor tag 26.

The food service operator can then capture the temperature of each fooditem or ingredient at certain time intervals, certain times, or on atime schedule appropriate for the food item or ingredient and thesituation, such as every thirty minutes throughout the day. The sensordata can be stored in the sensor tag 26 and the operator can obtain thesensor data 27 when it is needed by reading the sensor tag.

In accordance with an embodiment, to program the sensor tags 26 withoutany external computing device and associate the food items and/oringredients to the sensor tags 26, the operator uses a wireless sensortag 26 that has a display, such as a low power consuming display.Examples of such low power displays 26 include an electronic paper(e-paper) display, a bi-stable liquid crystal display (LCD), and areflective LCD display. The sensor tag 26 can also have at least onebutton that is connected to a processor inside the sensor tag. In aspecific embodiment, the user can program the wireless sensor tag 26 byentering a number, or other identifier, that determines one or moreparameters related to each food item or ingredient that the tag is usedfor, such as food or ingredient category, food or ingredient name, stockkeeping unit (SKU) number, and parameters related to settings in thetag, such as minimum and maximum temperatures (low and high temperaturethresholds), exposure interval of low and high temperatures, readingfrequency, event triggers, and communication settings. The number thatdetermines the configuration settings on the tag can be pre-defined inthe memory of the tag, but other parameters related to the product donot have to be stored in the tag's memory.

In an embodiment, the display is segmented with alphanumeric havingdigits that have small font sizes (such as 6 mm height) to lower thepower consumption, and thus extend the battery life of the sensor tag.The display may also have segmented signs to indicate battery life andthe alerts, such as low/high temperature thresholds, and communicationerrors.

In an embodiment, the display can be controlled via one or more buttons.In a specific embodiment, referring to FIGS. 1 and 2, the wirelesssensor tag 26 has 3 buttons: 1 button to turn on/off the sensor tag and2 buttons to control the content displayed (e.g., 1 button to activatethe digit, and 1 button to count the numbers). Other combinations ofbuttons with alternative operations can be used in additionalembodiments. The tables below show an exemplary user interface of asensor tag that has 1 LED, 4 digits display and 3 buttons:

Task/Status Switch LED Display 1 Activate TAG Press and hold on GreenLED on “X” Shows “_ _ _._” the on/off button minutes sign 3 sec. 2 Turnoff tag Press on the on/off Blinks red LED Nothing is displayed button 3sec. once 3 Battery at 15% None Blinks red once in Shows image “BATevery “X” Low” minutes 4 Force Temp Reading Press twice on None Showstemperature “activation button” and comes back to ingredient ID after“X” minutes 5 Force Press once on the Blinks green LED Nonecommunication on/off button once (This action turns on BLE forcommunication “x” minutes)

Programming the Tag Task/Status Switch LED Display 1 Start programmingPress and hold on the None Shows “0 (zero)” on the “activation button” 3sec. first digit and flashes the programming signal 2 Enter first numberPress and release on the None The number “0” “number counting button”until increases the desired number displayed Press “activation button”once None Shows selected number to accept the number in the first digitand the second digit turns to “0”. 3 Enter second Press and release onthe None The number “0” number “number counting button” until increasesthe desired number displayed Press “activation button” once None Showsselected number to accept the number in the second digit and the thirddigit turns to “0”. 4 Enter third number Press and release on the NoneThe number “0” “number counting button” until increases the desirednumber displayed Press “activation button” once None Shows selectednumber to accept the number in the third digit and the fourth digitturns to “0”. 5 Enter fourth number Press and release on the None Thenumber “0” “number counting button” until increases the desired numberdisplayed Press “activation button” once Flashes Shows selected numberto accept the number in the fourth digit and (after the fourth number isthe programing signal selected the tag ID is disappears programmed)

This exemplary sensor tag 26 can use Bluetooth Low Energy (BLE) forwireless communication with a reader or other system component thatreceives a data signal transmitted by the sensor tag, which carries thesensor data. This sensor tag 26 can also have a temperature sensor, a 4digit segmented display that can show the current temperature and theprogrammed number, 1 LED, 3 buttons, a microcontroller, an LCD driver,and a battery.

The temperature sensor 15 is preferably located at the bottom portion ofthe sensor tag to ensure that when the sensor tag is inserted into thefood product (e.g., food item), the temperature sensor will be incontact with the food item, or in close enough proximity to the fooditem to accurately measure a temperature of the food item, andpreferably remain in such relative position to the food item. Thedisplay and the buttons are preferably at the top portion of the sensortag so that the user can easily see the number, or other symbol or icon,on the display when needed.

The housing material of the sensor tag is preferably food grade materialthat creates a seal between the electronics inside and the food item,and provides waterproofing so that the sensor tag can be washed andreused. The sensor tag is preferably sealed and constructed in a waythat the sensor tag does not have any gaps or groves that food can getcaught in. In an embodiment, the parts of the sensor tag areultrasonically welded and the display and button(s) are on a film thatis combined to the plastic in an in-mold-decoration technique instead ofan overlay.

In another embodiment, instead of a manual programming of the sensor tagvia an interface, a more automated method is used. In one suchembodiment, an employee (or other user) uses NFC-enabled cards havingidentifiers as to the food item or ingredient, such as multipleNFC-enabled cards, where each NFC-enabled card shows an illustrationand/or name of one of the corresponding multiple food items oringredients in the restaurant (e.g., tomatoes, lettuce, tuna, chicken,cheese, and olives) to program the wireless temperature sensor tags, byplacing the wireless temperature sensor tag near (e.g., within athreshold distance, such as 10 cm) the NFC-enabled card for a very briefperiod of time (such as at least 1 second, at least 0.5 second, at least2 seconds, and/or at least 1.5 seconds). In an embodiment, an LED oneither the wireless temperature sensor tag, or the NFC-enabled card, canflash (or flash in a specific manner) when the tag has been successfullyprogrammed.

In another embodiment, NFC-enabled stickers, with the picture, or otheridentifier, of the food item or ingredient, are used to program thewireless temperature sensor tags, by placing the NFC sticker on the tag,where the sticker is held on the sensor tag via an adhesion or otherconnective force mechanism. The sensor tag can be configured such thatwhen the NFC-enabled sticker is later removed from the wirelesstemperature sensor tag, the program of the wireless temperature sensortag will not change until another NFC-enabled sticker is placed insufficient proximity to the sensor tag for a sufficient time period,such as by placing another NFC-enabled sticker on the sensor tag.

In another embodiment, the NFC-enabled card is attached to the tag orbundled together with the tag. Alternative embodiments can require abutton or other actuation mechanism to be pushed or actuated in orderfor programming of the sensor tag to occur.

In another embodiment, the NFC-enabled sticker can be placed on thecontainer the food item or ingredient is placed in, and when thewireless temperature sensor tag is placed inside the container for asufficient time period, near the NFC-enabled sticker, the tag will beautomatically programmed.

In another embodiment, the sensor tag can be programmed with anNFC-enabled card, sticker, sheet, or fob, and the sensor tag can have adisplay that shows the programmed number, or other identifier, so thatthe user can make sure that the tags are placed in the right containers.

In another embodiment, the wireless temperature sensor tag incorporatespassive NFC components, such as a passive NFC IC, while the NFC-enabledcard has active NFC components (such as an NFC reader, antenna, andbattery), and the NFC-enabled card acts as an interrogator via theactive NFC components to trigger the sensor tag to emit a data signalwith the sensor data. Such data signal can then be received by theNFC-enabled card or by another receiver in the vicinity of the sensortag.

In another embodiment, NFC-enabled cards can be configured as a sheet,where each sheet contains multiple food items or ingredients, where eachNFC-enabled section associated with a food item or ingredients has itsown NFC components. In an embodiment, each of multiple sheets is aninterrogator, and one reader chip can control multiple food items, whereeach food item is associated with an antenna.

In a specific embodiment, a quick-serve restaurant franchise owner, whodoes not want restaurant employees to use their personal mobile devicesto program wireless temperature sensor tags, or wishes to provide analternative manner for employees to program the sensor tags if they optout of using their personal mobile devices, can use an embodiment of thesubject method and apparatus as discussed with respect to FIGS. 1-10.

In a specific embodiment, a food service operator that is a schooldistrict cafeteria providing meals to students can use an embodiment ofthe subject method and apparatus as discussed with respect to FIGS.1-10. In one such embodiment, monthly or weekly menus are created inadvance; food items are ordered from suppliers and stored in coolers andfreezers; and meals (e.g., menu items) are prepared daily and placed inplastic or stainless steel chafers for serving. Wireless temperaturesensor tags in accordance with an embodiment of the subject invention,e.g., as discussed with respect to FIGS. 1-10, are placed in the chafersin contact with, or in close proximity to, the food (e.g., menu item).The school district cafeteria can then print NFC-enabled cardsassociated with their respective monthly or weekly menu items. Theschool district cafeteria can use the subject wireless temperature tags,such that each morning, cafeteria employees program each of one or morewireless temperature sensor tags for a corresponding one or more menuitems with each NFC-enabled card corresponding to one of the menu items.Each NFC-enabled card can contain information (e.g., be programmed toimplement a temperature measurement procedure using such information)such as: operating temperature threshold, maximum temperature, minimumtemperature, reading frequency, and one or more other parameters relatedto the temperature measurement procedure. Using an embodiment of thesubject method and system, e.g., as discussed with respect to FIGS.1-10, the school district cafeteria can display temperature data fromfood items or ingredients (e.g., menu items) on a display, receivenotifications in case of any deviations of the temperature from thedesired range or other criteria, and automate preparation of food safetyreports.

In a specific embodiment, a method and system, e.g., as discussed withrespect to FIGS. 1-10, can be used by a food service operator that is anational food retailer with a large self-serving prepared foods sectionin supermarkets, where the large self-serving prepared foods sectionattracts many customers during lunch and dinner hours. Employeesresponsible for this department can be required to keep track of thetemperature the food served during the day has experienced as a functionof time during a desired period of time (such as from placing the foodto be served out for display until the food is removed from the displayby the customer) to assure quality and minimize food safety risks. Toaccomplish this, wireless temperature sensor tags in accordance with anembodiment of the invention as discussed with respect to FIGS. 1-10 canbe used to capture the temperature of each prepared or ready-to-eat coldand hot food item during the desired time period. Retailers, e.g., thesupermarket where the self-serving prepared foods sections are located,can print out NFC-enabled cards at the store for the prepared andready-to-eat foods for sale daily that are to be monitored, and programwireless temperature sensor tags with the NFC-enabled cards. If thesupermarket's policy does not allow employees to use mobile phonesduring working hours, or some employees opt not to use their mobilephones, the embodiment of the subject method and apparatus can beimplemented without the need for such mobile phones. Althoughsupermarkets are already familiar with using devices such as temperatureloggers, barcode readers, RFID readers, and mobile tablets, supermarketexecutives may prefer to use NFC-enabled cards to program wirelesstemperature sensor tags, in accordance with the subject invention (e.g.,as discussed with respect to FIGS. 1-10), due to simplicity, speed, andcost savings.

In an embodiment, the food service operator can utilize wirelesstemperature sensor tags to audit the temperature of food items andingredients delivered to the food service operator's stores duringdesired time periods of such delivery process. The food service operatorcan provide entities that supply perishable products, such as fruits,vegetables, meats, dairy, seafood, and bakery, to the food serviceoperator, with wireless temperature sensor tags, as well as NFC-enabledcards corresponding to the items shipped by each supplier. One or moresuppliers can then use NFC-enable cards to program the wirelesstemperature sensor tags, e.g., prior to shipment of the product or atsome other point in the delivery process. In this way, such suppliers donot need a handheld programmer/reader or mobile device to program andcommission the wireless temperature sensor tags, saving valuable timeand expense.

The wireless sensor tag 26 in FIG. 9 has an NFC reader 44 and NFCantenna 45. In an embodiment, the wireless sensor tag has an active NFCreader, such as an active NFC-enabled card, where active NFC conveys anNFC reader/writer. As used in the subject application “NFC reader” hasthe capability to read, and can, optionally, also have the capability towrite.

The NFC reader 44 and NFC antenna 45 in the wireless sensor tag 26 inFIG. 9 can be replaced by the Active NFC card 51 (active NFC-enabledcard) in FIG. 9, or by the passive NFC card of FIG. 9.

The NFC standard has three different modes that it uses to operate:peer-to-peer, read/write, and card emulation. Peer-to-peer allows fortwo active tags to write to each other, read/write is directed towardone device and card emulation allows a device to function like a passivetag. The Active NFC-enabled card in FIG. 9 can also have a memory unit(like memory unit 40). The NFC reader 44 can have an NFC chip thatcontains an EPROM memory that stores the ID, which can serve thefunction of memory unit 40. The passive, and active, NFC card can havememory, which is not shown in FIG. 9 (as memory unit 40 is shown).

The differences between an NFC reader and a passive NFC tag, which canbe used with specific embodiments of the invention, include:

An NFC network includes two devices, namely an initiator and a target.There are two basic modes of operation in NFC network known as activeand passive. In NFC active mode, both initiator and target devices willhave their own power supply or battery for operation. In NFC passivemode, one of the NFC devices will have power of its own while otherdevice is full passive and derive its power from active powered device.

In a specific embodiment, both NFC tag and NFC reader communicate using13.56 MHz frequency for operation, and use ASK modulation for modulatingthe data to be transmitted before being translated on RF carrier of13.56 MHz. The NFC devices can utilize electromagnetic induction betweenloop antennas for connecting.

In a specific embodiment, an NFC tag includes an EEPROM, a processor ormicrocontroller unit, an anti-collision algorithm, an authentication andcryptographic mechanism, an RF interface circuit, and an RF antennaoperating at 13.56 MHz.

In a specific embodiment, different types of tags, developed based onvarious applications of use such as type-1 tag, type-2 tag, type-3 tag,type-4 tag and type-5 tag (known as Mifare classic tag), can be used. Ina specific embodiment, the generic parameters of an NFC tag consideredduring the selection process include:

NFC Tag can be either active or passive device.

memory storage limit

speed of operation

data access mode read/write or read only, and

collision mechanism

In a specific embodiment, an NFC tag can transfer data at the rate from106 kbps to 424 kbps.

In a specific embodiment, an NFC reader can include a microcontrollerunit such as LPC series, NFC reader IC, antenna matching circuit, and13.56 MHz loop antenna. In a specific embodiment, ICs used in the NFCreader can be one of the following: CLRC663, PN512, SLRC610, PR601,MFRC522, and PN7120 developed by NXP semiconductor.

In a specific embodiment, the generic features of an NFC reader are asfollows:

NFC reader is always an active device.

host interface, e.g. SPI, I²C, RS232, UART etc. are available.

EEPROM is used to store NFC protocol and commands, and

FIFO (i.e. buffer) is used to handle transmit and receive data frames.

In a specific embodiment, an IC can be used in NFC reader 44, or activeNFC card 51, such as the TRF7970A Multiprotocol Fully Integrated13.56-MHz RFID and Near Field Communication (NFC) Transceiver IC (Rev.L), which has the following features.

supports Near Field Communication (NFC) Standards NFCIP-1 (ISO/IEC18092) and NFCIP-2 (ISO/IEC 21481);completely Integrated Protocol Handling for ISO/IEC 15693, ISO/IEC18000-3, ISO/IEC 14443 A and B, and FeliCa™;integrated Encoders, Decoders, and Data Framing for NFC Initiator,Active and Passive Target Operation for All Three Bit Rates (106 kbps,212 kbps, 424 kbps), and Card Emulation; RF Field Detector WithProgrammable Wake-up Levels for NFC Passive Transponder EmulationOperation;

RF Field Detector for NFC Physical Collision Avoidance; Integrated StateMachine for ISO/IEC 14443 A Anticollision (Broken Bytes) Operation(Transponder Emulation or NFC Passive Target); Input Voltage Range: 2.7VDC to 5.5 VDC;

Programmable Output Power: +20 dBm (100 mW), +23 dBm (200 mW);

Programmable I/O Voltage Levels From 1.8 VDC to 5.5 VDC;

Programmable System Clock Frequency Output (RF, RF/2, RF/4) from13.56-MHz or 27.12-MHz

Crystal or Oscillator; Integrated Voltage Regulator Output for OtherSystem Components (MCU, Peripherals, Indicators), mA (Max); ProgrammableModulation Depth; Dual Receiver Architecture With RSSI for Eliminationof “Read Holes” and Adjacent Reader System or Ambient In-Band NoiseDetection; Programmable Power Modes for Ultra Low-Power System Design(Power Down<1 ρA) Parallel or SPI Interface (With 127-Byte FIFO);Temperature Range: −40° C. to 110° C.; and

32-Pin QFN Package (5 mm×5 mm);

The TRF7970A device is an integrated analog front end (AFE) andmultiprotocol data-framing device for a 13.56-MHz NFC/RFID systemsupporting all three NFC operation modes—reader/writer, peer-to-peer,and card emulation according to ISO/IEC 14443 A and B, Sony FeliCa,ISO/IEC 15693, NFCIP-1 (ISO/IEC 18092), and NFCIP-2 (ISO/IEC 21481).Built-in programming options make the device suitable for a wide rangeof applications for NFC, proximity, and vicinity identification systems.

The TRF7970A device is configured by selecting the desired protocol inthe control registers. Direct access to all control registers allowsfine tuning of various reader parameters as needed.

The TRF7970A device supports data rates up to 848 kbps with all framingand synchronization tasks for the ISO protocols onboard. The TRF7970Adevice also supports reader and writer mode for NFC Forum tag types 1,2, 3, 4, and 5. Other standards and even custom protocols can beimplemented by using one of the direct modes the device offers. Thesedirect modes let the user fully control the AFE and also gain access tothe raw subcarrier data or the unframed, but already ISO-formatted, dataand the associated (extracted) clock signal.

The receiver system has a dual-input receiver architecture to maximizecommunication robustness. The receivers also include various automaticand manual gain control options. The received signal strength fromtransponders, ambient sources, or internal levels is available in theRSSI register.

A SPI or parallel interface can be used for the communication betweenthe MCU and the TRF7970A device. When the built-in hardware encoders anddecoders are used, transmit and receive functions use a 127-byte FIFOregister. For direct transmit or receive functions, the encoders ordecoders can be bypassed so the MCU can process the data in real time.

The TRF7970A device supports a wide supply voltage range of 2.7 V to 5.5V and data communication levels from 1.8 V to 5.5 V for the MCU I/Ointerface.

The transmitter has selectable output power levels of 100 mW (+20 dBm)or 200 mW (+23 dBm) equivalent into a 50-Ω load when using a 5-V supplyand supports OOK and ASK modulation with selectable modulation depth.

The built-in programmable auxiliary voltage regulator delivers up to 20mA to supply an MCU and additional external circuits within the readersystem.

Integrated RF field detector with programmable wake-up levels, eightselectable power modes, and ultra-low power operation enable easydevelopment of robust and cost-efficient designs for long battery life.

In a specific embodiment, an IC that can be used in the passive NFC card48 is the RF430FRL5xH NFC ISO 15693 Sensor Transponder (Rev. C), whichhas the following features:

ISO/IEC 15693, ISO/IEC 18000-3 (Mode 1) Compliant RF Interface; PowerSupply System With Either Battery or 13.56-MHz H-Field Supply; 14-BitSigma-Delta Analog-to-Digital Converter (ADC); Internal TemperatureSensor; Resistive Sensor Bias Interface; CRC16 CCITT Generator; MSP430™Mixed-Signal Microcontroller; 2 KB of FRAM; 4 KB of SRAM; 8 KB of ROM;Supply Voltage Range: 1.45 V to 1.65 V; Low Power Consumption; ActiveMode (AM): 140 μA/MHz (1.5 V); Standby Mode (LPM3): 16 μA; 16-Bit RISCArchitecture; Up to 2-MHz CPU System Clock; Compact Clock System; 4-MHzHigh-Frequency Clock;

256-kHz Internal Low-Frequency Clock Source;

External Clock Input; 16-Bit Timer_A With Three Capture/CompareRegisters; LV Port Logic; V_(OL) Lower Than 0.15 V at 400 μA;

V_(OH) Higher Than (V_(DDB)−0.15 V) at 400 μA;

Timer_A PWM Signal Available on All Ports;

eUSCI_B Module Supports 3-Wire and 4-Wire SPI and I²C;

32-Bit Watchdog Timer (WDT_A); ROM Development Mode (Map ROM Addressesto SRAM to Enable Firmware Development); Full 4-Wire JTAG DebugInterface;

The RF430FRL15xH device is a 13.56-MHz transponder chip with aprogrammable 16-bit MSP430™ low-power microcontroller. The devicefeatures embedded universal FRAM nonvolatile memory for storage ofprogram code or user data such as calibration and measurement data. TheRF430FRL15xH supports communication, parameter setting, andconfiguration through the ISO/REC 15693, ISO/IEC 18000-3 compliant RFIDinterface and the SPI or I²C interface. Sensor measurements aresupported by the internal temperature sensor and the onboard 14-bitsigma-delta analog-to-digital converter (ADC), and digital sensors canbe connected through SPI or I²C.

The RF430FRL15xH device is optimized for operation in fully passive(battery-less) or single-cell battery-powered (semi-active) mode toachieve extended battery life in portable and wireless sensingapplications. FRAM is a nonvolatile memory that combines the speed,flexibility, and endurance of SRAM with the stability and reliability offlash, all at lower total power consumption.

In a specific embodiment, an NFC readers is used that does not have aninternal antenna. The difference between the NFC reader and the activeNFC enabled card is that the active NFC-enabled card is pre-programmedcard that can write this information to any NFC tag (or any NFC enableddevice is peer to peer is enabled). The NFC reader cab be just a readerthat reads/writes any tag in close proximity. The passive NFC-enabledcard is a pre-programmed card vs passive NFC IC, which is just an ICthat enables NFC communication.

In a specific embodiment, the difference between NFC reader 44 andactive NFC card 51 in terms of function is as follows: NFC reader in 44reads a tag that is in close proximity. The microcontroller gets thisinformation and make any changes in the tag configuration based on thisinformation and saves the ID (or this information), where NFC reader 51has a special firmware in it that reads and then writes to the tags inclose proximity to the information stored in its memory and this memorycan either be programmed/written during the manufacturing or via anotherNFC enabled card or device. If the active NFC card is not programmedduring the manufacturing, it can have a button and LED. If a sheetenabled with active NFC for multiple products is used, the sheet canhave a microcontroller as well.

In a specific embodiment, as the wireless sensor tag in FIG. 4 does nothave a passive NFC IC 48 shown in the passive NFC card 50 (passiveNFC-enabled card 50) in FIG. 9, a passive NFC IC 48 can be added to thewireless sensor tag in FIG. 4, as well as an (NFC antenna along with theNFC IC.

The wireless communication unit 18, antenna 19, clock 20, control unit16, and memory unit 17 in FIG. 4 can be the same as the wirelesscommunication unit 41, antenna 42, clock 43, control unit 39, and memoryunit 40 used in FIG. 9.

In a specific embodiment, temperature sensors are used, such as:resistance temperature detectors (RTDs), thermocouples, thermistors,infrared sensor, and semiconductor sensors. The sensor can take thesensor data whenever the microcontroller instructs the sensor to takethe sensor data. In a specific embodiment, the microcontroller caninstruct the sensor unit, the memory unit, and the wirelesscommunication unit what to do and what to store. In a specificembodiment, the following parameters are programmed:

a) When and how often to take the sensory data

b) The temperature thresholds when the alarm is triggered

c) The ID associated with the product

d) The communication settings

e) The temperature threshold levels and intervals

In a specific embodiment, when using a display, programming includes:

user enters the ID of the product on the display;

the information on the display driver is sent to microcontroller,

microcontroller saves this information on the memory (it could be eitherthe memory in the controller or an external memory);

based on this ID number the microcontroller looks at a table alreadystored in the memory to configure the parameters listed above;

sensor measures the temperature based on microcontroller input; and

the Bluetooth unit sends the product ID along with the sensor data toBluetooth receiver.

In a specific embodiment, programming via NFC, when the card is passivecan be accomplished as follows:

a computational device that is equipped with NFC reader such as aprinter, smartphone, and etc. will program the passive card prior to besent to the user;

user presses on a button on the tag and bring it closer to the card;

the NFC reader on the tag turns on scanning. It reads the card;

microcontroller stores the ID and/or any information related toconfiguration of the tag in the memory and configures the tag;

sensor measures the temperature based on microcontroller input; and

the Bluetooth unit sends the product ID along with the sensor data toBluetooth receiver

In a specific embodiment, when the card is active (meaning that it hasthe NFC reader), the active NFC enabled card is programmed either duringmanufacturing or via another NFC enabled card or device, as follows:

user brings the tag closer to the card and press a button on the card(not on the tag);

the card reads the tag and writes to the tag;

the microcontroller stores the ID and/or any information related toconfiguration of the tag in the memory and configures the tag;

sensor measures the temperature based on microcontroller input; and

the Bluetooth unit sends the product ID along with the sensor data toBluetooth receiver.

In a specific embodiment, food product can be a food item, aningredient, and/or a menu item.

Embodiments

Embodiment 1. A method for programming a wireless sensor tag for amonitoring operation, comprising:

providing a wireless sensor tag,

wherein the wireless sensor tag is NFC-enabled to receive an NFC signal,

wherein the wireless sensor tag comprises at least one memory,

wherein the wireless sensor tag is wireless communication enabled withrespect to at least one wireless communications protocol other than NFC;

providing an NFC-enabled device,

wherein the NFC-enabled device is enabled to transmit an NFC data signalto the wireless sensor tag,

wherein the NFC-enabled device comprises an internal memory,

wherein programming parameters corresponding to an object to bemonitored by the wireless sensor tag are stored in the internal memory,

wherein the NFC data signal transmitted to the wireless sensor tagincludes the programming parameters,

wherein the wireless sensor tag is configured to receive the NFC datasignal when the wireless sensor tag is in range of the NFC-enableddevice,

wherein the at least one memory is configured to store the programmingparameters included in the NFC data signal received by the wirelesssensor tag; and

positioning the wireless sensor tag in range of the NFC-enabled device,such that the wireless sensor tag receives the NFC data signaltransmitted by the NFC-enabled device.

Embodiment 2. The method according to embodiment 1, wherein providing awireless sensor tag comprises providing a wireless temperature sensortag.

Embodiment 3. The method according to embodiment 1, wherein the objectto be monitored is a food item or ingredient, and wherein programmingparameters correspond to the food item or ingredient.

Embodiment 4. The method according to embodiment 1, wherein the wirelesssensor tag is NFC-enabled to transmit an NFC transmit signal to theNFC-enabled device.

Embodiment 5. The method according to embodiment 1, wherein the at leastone wireless communication protocol other than NFC includes one or morewireless communication protocols selected from the group consisting of:

-   -   Low-Energy Bluetooth (BLE)™, WI-FI, and cellular.

Embodiment 6. The method according to embodiment 5, wherein theNFC-enabled device is a sticker.

Embodiment 7. The method according to embodiment 5, wherein theNFC-enabled device is a card.

Embodiment 8. The method according to embodiment 5, wherein theNFC-enabled device is a fob.

Embodiment 9. The method according to embodiment 5, wherein theNFC-enabled device is a sheet containing multiple food items oringredients.

Embodiment 10. The method according to embodiment 1, wherein thewireless sensor tag comprises a sensor unit, and wherein the at leastone memory is configured to store sensor data collected by the sensorunit.

Embodiment 11. The method according to embodiment 1, wherein thewireless sensor tag comprises a display and at least one button forprogramming, and wherein the display and the at least one button areconfigured to allow a user to enter programming parameters correspondingto an object to be monitored by the wireless sensor tag.

Embodiment 12. The method according to embodiment 11, furthercomprising:

providing the user a list of a plurality of objects to potentially bemonitored by the wireless sensor tag,

wherein each object on the list is assigned a corresponding number of acorresponding plurality of numbers.

Embodiment 13. The method according to embodiment 11, wherein thedisplay is a low-power LCD display.

Embodiment 14. The method according to embodiment 13, wherein thelow-power LCD display is selected from the group consisting of:

an electronic paper (e-paper) display, a bi-stable liquid crystaldisplay, and a reflective LCD display.

Embodiment 15. The method according to embodiment 11, wherein thedisplay is a segmented alphanumeric display.

Aspects of the invention may be described in the general context ofcomputer-executable instructions, such as program modules, beingexecuted by a computer. Generally, program modules include routines,programs, objects, components, data structures, etc., that performparticular tasks or implement particular abstract data types. Moreover,those skilled in the art will appreciate that the invention may bepracticed with a variety of computer-system configurations, includingmultiprocessor systems, microprocessor-based or programmable-consumerelectronics, minicomputers, mainframe computers, and the like. Anynumber of computer-systems and computer networks are acceptable for usewith the present invention.

Specific hardware devices, programming languages, components, processes,protocols, and numerous details including operating environments and thelike are set forth to provide a thorough understanding of the presentinvention. In other instances, structures, devices, and processes areshown in block-diagram form, rather than in detail, to avoid obscuringthe present invention. But an ordinary-skilled artisan would understandthat the present invention may be practiced without these specificdetails. Computer systems, servers, work stations, and other machinesmay be connected to one another across a communication medium including,for example, a network or networks.

As one skilled in the art will appreciate, embodiments of the presentinvention may be embodied as, among other things: a method, system, orcomputer-program product. Accordingly, the embodiments may take the formof a hardware embodiment, a software embodiment, or an embodimentcombining software and hardware. In an embodiment, the present inventiontakes the form of a computer-program product that includescomputer-useable instructions embodied on one or more computer-readablemedia.

Computer-readable media include both volatile and nonvolatile media,transitory and non-transitory, transient and non-transient media,removable and nonremovable media, and contemplate media readable by adatabase, a switch, and various other network devices. By way ofexample, and not limitation, computer-readable media comprise mediaimplemented in any method or technology for storing information.Examples of stored information include computer-useable instructions,data structures, program modules, and other data representations. Mediaexamples include, but are not limited to, information-delivery media,RAM, ROM, EEPROM, flash memory or other memory technology, CD-ROM,digital versatile disks (DVD), holographic media or other optical diskstorage, magnetic cassettes, magnetic tape, magnetic disk storage, andother magnetic storage devices. These technologies can store datamomentarily, temporarily, or permanently.

The invention may be practiced in distributed-computing environmentswhere tasks are performed by remote-processing devices that are linkedthrough a communications network. In a distributed-computingenvironment, program modules may be located in both local and remotecomputer-storage media including memory storage devices. Thecomputer-useable instructions form an interface to allow a computer toreact according to a source of input. The instructions cooperate withother code segments to initiate a variety of tasks in response to datareceived in conjunction with the source of the received data.

The present invention may be practiced in a network environment such asa communications network. Such networks are widely used to connectvarious types of network elements, such as routers, servers, gateways,and so forth. Further, the invention may be practiced in a multi-networkenvironment having various, connected public and/or private networks.

Communication between network elements may be wireless or wireline(wired). As will be appreciated by those skilled in the art,communication networks may take several different forms and may useseveral different communication protocols. And the present invention isnot limited by the forms and communication protocols described herein.

All patents, patent applications, provisional applications, andpublications referred to or cited herein are incorporated by referencein their entirety, including all figures and tables, to the extent theyare not inconsistent with the explicit teachings of this specification.

It should be understood that the examples and embodiments describedherein are for illustrative purposes only and that various modificationsor changes in light thereof will be suggested to persons skilled in theart and are to be included within the spirit and purview of thisapplication.

REFERENCE NUMBERS

-   -   1—LED    -   2—Low power display    -   3—Buttons    -   4—Water proof housing with food grade material    -   5—First digit assigned to configuration setting ID    -   6—Last 3 digits assigned to food ingredient ID list.    -   7—Activation button    -   8—Number counting button    -   9—Turn on/off button    -   10—Alert signal    -   11—Low battery indicator    -   12—Digits that can display the product ID and the current        temperature    -   13—Temperature unit indication    -   14—Digit measurement    -   15—Sensor unit/units, such as temperature, humidity, light etc.    -   16—Control unit such as a microprocessor    -   17—Memory unit    -   18—Wireless communication unit such as BL, BLE, Wi-Fi, Zigbee,        etc    -   19—Antenna of the wireless communication unit    -   20—Clock unit    -   21—Display driver unit    -   22—Low power display    -   23—Other user interface components such as LED and buttons    -   24—Battery    -   25—Wireless NFC-enabled card    -   26—Wireless temperature sensor tag    -   27—Depiction of sensor data    -   28—Reader    -   29—Product to be monitored    -   30—NFC-enabled sticker    -   31—Card holder    -   32—Grower or processor    -   33—Food service operator    -   34—Retailer    -   35—Food ingredient ID list    -   36—Transportation    -   37—Transfer of sensor data    -   38—Sensor unit(s), such as temperature, humidity, and/or light    -   39—Control unit such as a microprocessor    -   40—Memory unit    -   41—Wireless communication unit such as BL, BLE, Wi-Fi, and/or        Zigbee    -   42—Antenna of the wireless communication unit    -   43—Clock unit    -   44—NFC reader    -   45—NFC antenna    -   46—Other user interface components such as LED and buttons    -   47—Battery    -   48—Passive NFC IC    -   49A—Module that includes wireless communication unit 18, control        unit 16, memory unit 17, clock 20, and antenna 19    -   49B—Module that includes wireless communication unit 41, control        unit 39, memory unit 40, clock unit 43, and antenna 42    -   50—Passive NFC-enabled card    -   51—Active NFC-enabled card

1. A method for monitoring a food product using a wireless sensor tag,comprising: providing a wireless sensor tag, wherein the wireless sensortag comprises: a display; a sensor unit; at least one memory, whereinthe at least one memory is configured to store sensor data collected bythe sensor unit; a wireless communication unit, wherein the wirelesscommunication unit is configured to transmit sensor data collected bythe sensor unit and stored in the at least one memory, wherein thewireless sensor tag is configured to be associated with a food productof a plurality of food products upon being programmed via acorresponding food product ID number of a corresponding plurality offood product ID numbers, wherein the display is configured to show thefood product ID number of the plurality of food product ID numbers thewireless sensor tag is associated with after programming; programmingthe wireless sensor tag with a first food product of the plurality offood products, showing the first food product ID number of the pluralityof food product ID numbers the wireless sensor tag is associated withafter programming; positioning the wireless sensor tag with respect tothe first food product of the plurality of food products such that thesensor unit collects sensor data with respect to the first food productof the plurality of food products and stores the sensor data withrespect to the first food product of the plurality of food products inthe at least one memory; and transmitting the sensor data with respectto the first food product of the plurality of food products stored inthe at least one memory.
 2. The method according to claim 1, wherein thewireless sensor tag further comprises: a control unit, wherein thecontrol unit controls the sensor unit based on the food product of theplurality of food products the wireless sensor tag is associated with.3. The method according to claim 2, wherein the controls unitinterconnects with the sensor unit, the at least one memory, thecommunication unit, and the display, so as to send and/or receive one ormore signals to and/or from the sensor unit, the at least one memory,the communication unit, and the display.
 4. The method according toclaim 1, wherein the wireless sensor tag comprises at least one buttonfor a user to enter the food product ID number of the plurality of foodproduct ID numbers.
 5. The method according to claim 4, furthercomprising: providing the user a list of the plurality of food products,wherein each food product of the plurality of food products on the listis assigned the corresponding food product ID number of thecorresponding plurality of food product ID numbers.
 6. The methodaccording to claim 1, wherein the at least one memory is configured tostore the first food product ID number of the plurality of food productID numbers the wireless sensor tag is associated with after programming.7. The method according to claim 1, wherein wireless sensor tag isconfigured to: store at least a part of the food product ID number ofthe plurality of food product ID numbers the wireless sensor tag isassociated with after programming in the at least one memory; or storeat least a part of the food product ID number of the plurality of foodproduct ID numbers the wireless sensor tag is associated with afterprogramming in a data packet shared with a receiver of thecommunications unit during each periodic communication interval.
 8. Themethod according to claim 1, wherein the wireless sensor tag isNFC-enabled to receive an input NFC signal via the communications unit.9. The method according to claim 8, further comprising: transmitting anoutput NFC signal, wherein the output NFC signal includes the first foodproduct ID number of the plurality of food product ID numbers.
 10. Themethod according to claim 1, wherein the wireless sensor tag isconfigured to configure itself to implement certain configurationparameters, based on the food product ID number of the plurality of foodproduct ID numbers the wireless sensor tag is associated with afterprogramming.
 11. The method according to claim 1, wherein the wirelesssensor tag is NFC-enabled to receive an input NFC signal via thecommunications unit, and wherein the wireless sensor tag is wirelesscommunication enabled with respect to at least one wirelesscommunications protocol other than NFC to receive an input wirelesscommunication with respect to the at least one wireless communicationsprotocol other than NFC via the communications unit.
 12. The methodaccording to claim 8, providing an NFC-enabled device, wherein theNFC-enabled device is enabled to transmit the input NFC data signal tothe wireless sensor tag, wherein the NFC-enabled device comprises aninternal memory, wherein the plurality of food product ID numbers arestored in the internal memory, transmitting the input NFC data signal tothe wireless sensor tag via the NFC-enabled device, wherein the inputNFC data signal transmitted to the wireless sensor tag includes the thefirst food product ID number of the plurality of food product IDnumbers, wherein the wireless sensor tag is configured to receive theinput NFC data signal when the wireless sensor tag is in range of theNFC-enabled device, wherein the at least one memory is configured tostore the food product ID number of the plurality of food product IDnumbers included in the input NFC data signal received by the wirelesssensor tag; and positioning the wireless sensor tag in range of theNFC-enabled device, such that the wireless sensor tag receives the inputNFC data signal transmitted by the NFC-enabled device.
 13. The methodaccording to claim 1, wherein providing a wireless sensor tag comprisesproviding a wireless temperature sensor tag.
 14. The method according toclaim 13, wherein positioning the wireless sensor tag with respect tothe first food product of the plurality of food products comprisespositioning the wireless sensor tag such that the wireless temperaturesensor tag is: (i) in direct contact with first food product of theplurality of food products; or (ii) in sufficient proximity to the firstfood product of the plurality of food products to measure temperaturesthat accurately reflect the temperature of the first food product of theplurality of food products being monitored.
 15. The method according toclaim 1, wherein positioning the wireless sensor tag with respect to thefirst food product such that the sensor unit collects sensor data withrespect to the first food product comprises positioning the wirelesssensor tag with respect to the first food product, while the first foodproduct is at a first location, such that the sensor unit collectssensor data with respect to the first food product, further comprising:transporting the first food product to be monitored, along with thewireless sensor tag, from the first location to a second location, suchthat the wireless sensor tag collects sensor data with respect to thefirst food product during transportation; and upon the first foodproduct to be monitored, along with the wireless sensor tag, reachingthe second location, establishing communication with the wireless sensortag and transferring the sensor data stored in the at least one memory,wherein the sensor data stored in the at least one memory was collectedduring transportation.
 16. The method according to claim 15, wherein thefirst location is a grower or a processor, and wherein the secondlocation is a food service operator or retailer.
 17. The methodaccording to claim 1, wherein the wireless sensor tag is a wirelesstemperature sensor tag, wherein the sensor data stored in the at leastone memory comprises: (i) a temperature of the first food product atcertain time intervals; (ii) a temperature of the first food product atcertain times; or (iii) a temperature of the first food product at on adesired time schedule.
 18. The method according to claim 17, wherein thesensor data stored in the at least one memory comprises the temperatureof the first food product at thirty minute time intervals.
 19. Themethod according to claim 1, wherein positioning the wireless sensor tagwith respect to the first food product such that the sensor unitcollects sensor data with respect to the first food product comprisespositioning the wireless sensor tag with respect to the first foodproduct, at a first time, such that the sensor unit collects sensor datawith respect to the first food product, at a second time after the firsttime, establishing communication with the wireless sensor tag andtransferring the sensor data stored in the at least one memory, whereinthe sensor data stored in the at least one memory was collected betweenthe first time and the second time.
 20. The method according to claim 1,wherein the first food product is a first food item or ingredient. 21.The method according to claim 1, wherein the wireless sensor tag isNFC-enabled to transmit an output NFC signal to the NFC-enabled device.22. The method according to claim 12, wherein the at least one wirelesscommunication protocol other than NFC includes one or more wirelesscommunication protocols selected from the group consisting of:Low-Energy Bluetooth (BLE)™, WI-FI, and cellular.
 23. The methodaccording to claim 12, wherein the NFC-enabled device is a sticker. 24.The method according to claim 12, wherein the NFC-enabled device is acard.
 25. The method according to claim 12, wherein the NFC-enableddevice is a fob.
 26. The method according to claim 12, wherein theNFC-enabled device is a sheet containing multiple food items oringredients.
 27. The method according to claim 1, wherein the display isa low-power LCD display.
 28. The method according to claim 27, whereinthe low-power LCD display is selected from the group consisting of: anelectronic paper (e-paper) display, a bi-stable liquid crystal display,and a reflective LCD display.
 29. The method according to claim 1,wherein the display is a segmented alphanumeric display.
 30. The methodaccording to claim 2, wherein parameters with respect to which thecontrol unit controls the sensor unit, based on the food product of theplurality of food products the wireless sensor tag is associated with,are stored in the at least one memory.
 31. An apparatus for monitoring afood product using a wireless sensor tag, comprising: a wireless sensortag, wherein the wireless sensor tag comprises: a display; a sensorunit; at least one memory, wherein the at least one memory is configuredto store sensor data collected by the sensor unit; a wirelesscommunication unit, wherein the wireless communication unit isconfigured to transmit sensor data collected by the sensor unit andstored in the at least one memory, wherein the wireless sensor tag isconfigured to be associated with a food product of a plurality of foodproducts upon being programmed via a corresponding food product IDnumber of a corresponding plurality of food product ID numbers, whereinthe display is configured to show the food product ID number of theplurality of food product ID numbers the wireless sensor tag isassociated with after programming; wherein the wireless sensor tag isconfigured to be programmed with a first food product of the pluralityof food products, wherein the display is configured to show the firstfood product ID number of the plurality of food product ID numbers thewireless sensor tag is associated with after programming; wherein thewireless sensor tag is configured such that, when positioned withrespect to the first food product of the plurality of food products, thesensor unit collects sensor data with respect to the first food productof the plurality of food products and stores the sensor data withrespect to the first food product of the plurality of food products inthe at least one memory; and wherein the wireless sensor tag isconfigured to transmit the sensor data with respect to the first foodproduct of the plurality of food products stored in the at least onememory. 32-60. (canceled)
 61. The method according to claim 10, whereinthe configuration parameters change based on one or more of thefollowing: a location of the food product the wireless sensor tag isassociated with; and the food product the wireless sensor tag isassociated with, and wherein the configuration parameters include one ormore of the following: a low temperature threshold; a low temperatureexposure time interval; a high temperature threshold; and a hightemperature exposure time interval, such that one or more alerts aregenerated when: the temperature of the food product the wireless sensortag is associated with is below the low temperature threshold; thetemperature of the food product the wireless sensor tag is associatedwith is below the low temperature threshold for a period of time longerthan or equal to the low temperature exposure time interval; thetemperature of the food product the wireless sensor tag is associatedwith is above the high temperature threshold; or the temperature of thefood product the wireless sensor tag is associated with is above thehigh temperature threshold for a period of time longer than or equal tothe high temperature exposure time interval, and a communicationinterval, wherein the communication interval is how often an outputsignal is transmitted by the wireless sensor tag.
 62. The methodaccording to claim 61, wherein the wireless sensor tag indicates the lowtemperature threshold and the high temperature threshold on the displayand/or via an LED. 63-64. (canceled)